Celeriac is a vegetable that’s often overlooked, but don’t underestimate its appeal. It makes killer mash or can be julienned raw in salads. The gnarly root of a type of celery plant, it retains that ‘celery’ taste but with the crisp bite of raw carrot. Its texture is key in this composite of veggies tossed in a sharp lemon and poppyseed vinaigrette. Perfect served with ribs, steaks or fried chicken.
To make the dressing, place all the ingredients into a glass jar with a fitted lid. Season with salt and freshly ground black pepper. Shake well and set aside.
Drop the green beans into a saucepan of lightly salted boiling water for 1 minute, then drain and refresh under cold running water to stop the cooking process.
Put the beans, apple, celeriac, carrot, onion, hazelnut and dill in a large bowl. Pour the dressing over and toss to coat. Transfer to a serving platter and scatter the cheese over the top, then serve immediately.
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